The BEST chicken tetrazzini recipe begins with chicken, mushrooms, and pasta tossed together with a creamy, garlicky sauce.
Layer that deliciousness in a baking dish and sprinkle it with just a handful of cheese before baking just long enough to melt everything together. Served with warm bread and a salad, this meal is a hit every time.
Almost 18 years ago now, my sweet friend Lisa brought my family a pan of this Chicken Tetrazzini. It was a night just a few days after my middle son was born; and in the midst of our new baby fog and sleep deprivation, we managed to eat an absurd amount of this dish.
You know those dishes you taste once and can’t stop thinking about? This chicken Tetrazzini recipe is one of those. When you’re exhausted from a new baby, a hot meal at the end of the day is extra divine.
I promised Sean I’d get the recipe as soon as possible. Lisa shared her recipe with me and this pasta has made regular appearances on our table ever since.
Best Chicken Tetrazzini Recipe
At the time, this was the best chicken and pasta dish we had ever tasted, giving it the honor of being christened “The Best Chicken Tetrazzini.” (And it still stands as one of the tastiest chicken pasta dishes you’ll ever make!)
It’s an easy and comforting dinner that I make so often I can just about cook it from memory at this point. And I have a feeling that chicken tetrazzini will be a meal my boys think of when they think of favorite family dinners from their childhoods.
My whole family enjoys this meal very much and one of my boys would happily do his best to eat this entire recipe on his own! As I began to make this for dinner last night, I was surprised to realize that I didn’t already have this recipe on the blog.
It’s become such a favorite, I rarely even pull out my recipe book when I make it anymore. Since this is one of our family’s most requested meals, I couldn’t live with myself if I didn’t share the love with all of you.
Traditional Chicken Tetrazzini Recipe
You’ll need the following ingredients to make this:
- spaghetti noodles
- butter
- garlic
- mushrooms
- chicken
- flour
- chicken broth
- heavy cream
- salt and pepper
- Parmesan
Chicken Tetrazzini with Mushrooms
Do you have mushroom haters in your family? This recipe is completely delicious without the mushrooms as well.
I find that the mushroom flavor is not very strong in this recipe compared to the garlic and chicken. Even my kids who aren’t the biggest fans of mushrooms enjoy the chicken tetrazzini recipe as written. That said, if you’re truly mushroom averse feel free to leave them out.
Recipe for Chicken Tetrazzini
At first glance, this recipe might look like it has a lot of steps but it’s plenty easy enough for a weeknight meal. It’s a fantastic way to use up leftover baked chicken, too!
If you don’t have any leftover cooked chicken and don’t feel like making any, a grocery rotisserie chicken will work just fine too.
Kitchen Tip: I use this skillet, this colander, and this baking dish to make this recipe.
To make the ultimate chicken tetrazzini, you start by sauteing mushrooms in a pan with melted butter and garlic.
The smell of the garlic cooking in the butter is always enough to make me want to eat all the garlicky mushrooms straight from the pan. Fortunately, knowing how good the final dish is, gives me the self-control I need.
After removing the cooked mushrooms from the heat, you make a roux with more butter, flour, and chicken broth. Then add heavy cream.
There are a couple of different ways you can make this. Layer the cooked pasta, chicken, and mushrooms in a dish and pour the sauce over it all. Then sprinkle the whole thing with cheese.
Or alternatively, toss the pasta, chicken, and mushrooms back into the pan with the sauce and stir to coat.
Sprinkle with cheese and pop the oven-safe skillet in the oven to melt the cheese.
20 minutes in the oven gets the sauce bubbling and the cheese melty. Chicken Tetrazzini is delicious served hot from the oven. We also love having leftovers around to reheat for the next couple of days.
This chicken recipe is garlicky, creamy and full of tender chicken. I can’t emphasize enough how big of a hit this meal is both with the kids and adults alike.
Chicken Tetrazzini is a full meal all on its own but it is also great served with a simple green salad tossed with Homemade Italian Salad Dressing.
Baked Pasta Recipe
Looking for more baked pasta ideas? Lately, we’ve all been loving this Cheesy Pizza Pasta Bake and this Cheesy Baked Mexican Pasta. With a side of crusty bread, these meals are dinners that no one can resist.
For a pasta that’s sure to warm you up, try this Mushroom Florentine Pasta, or this One-Pot Creamy Tuscan Pasta. Bacon Cheeseburger Pasta and Homemade Hamburger Helper are kid favorites too.
The Easiest Ever Baked Macaroni and Cheese is on our meal plan for this week. As an added bonus, it looks simple enough that my kids should be able to make it themselves.
Did you know that you can make creamy, rich, and saucy stovetop mac and cheese from scratch in the same amount of time it takes to cook boxed mac and cheese?
Creamy, rich truffle mac and cheese is a fancy spin on the ultimate comfort food. If you’ve never tasted this awesomeness, you’ve been missing out and I can not recommend it highly enough.
Creamy and cheesy, with wonderful lingering heat, this green chile mac and cheese is a keeper, transforming the quintessential comfort food into a dish that is positively irresistible.
We love the convenience of a make-ahead pasta salad like the Creamy Pasta Salad or Bacon Ranch Pasta Salad. If you love the garlic in this chicken tetrazzini recipe you’re also sure to love Garlic Lover’s Potato Salad
Big pans of pasta often make a good amount of food so we’re likely to have leftovers for lunch the next day. That’s a dinner win in my world.
Chicken Tetrazzini
Ingredients
- 8 ounces spaghetti noodles or the pasta of your choice (gluten free works great)
- 5 tablespoons butter divided
- 3 large cloves garlic minced
- 8 ounces baby mushrooms sliced thin
- 3 cups cooked chicken chopped small
- 2 tablespoons all purpose flour brown rice flour works great for gluten free
- 2 cups chicken broth
- 1 cup heavy cream
- ½ teaspoon kosher salt adjust as needed, if using store-bought chicken broth
- ½ teaspoon freshly ground black pepper
- ½ cup shredded Parmesan or Pecorino Romano cheese
- 2 tablespoons fresh Italian parsley chopped
Instructions
- Preheat the oven to 350°F. Cook and drain the pasta, according to the directions on the package. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and the mushrooms, and cook for 3-5 minutes until browned, stirring occasionally. Add the chicken, toss to coat, and remove from the heat.
- Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium-high and bring to a simmer.
- Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and let it simmer on low, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season to taste with salt and pepper.
- Place the pasta in a 9×13 baking dish and then spread the chicken mixture over top of it. Pour the sauce over everything to coat thoroughly and sprinkle with cheese. Bake for 20 minutes, until the sauce is bubbling and the cheese has melted. Stir and sprinkle with parsley, if desired, before serving.
Notes
Nutrition
{originally posted 8/29/14 – recipe notes and photos updated 5/29/23}
Karen Schroeder says
Would this work if I put in a crockpot, instead of the oven?
I have a potluck dinner party to attend and since it is being served in courses my tetrazzini will be sitting for a bit.
Mary says
I think if you’re just keeping it in the crock-pot on WARM, that would be fine. It only goes into the oven to melt the cheese, so the crock-pot set any higher than that would probably cook it too much. Enjoy!
Scott says
Looks incredible, can’t wait to taste it.
Lynne says
So good!!!! Thank you for this great dish. Easy to make
DonnaGerety says
Can this recipe be made a day before serving?
Mary says
Yes, it will keep nicely.
Donna Brost says
Made this tonight. I’ve followed other Pintrest recipes to the t and have been disappointed with the out come. So I made some changes. First I used breast tenderloin and precooked them to med rare. I added some frozen peas for color. Also not enough garlic. I added garlic powder. The sauce was thin and bland.. I added parmesan cheese. There was not enough sauce for all the chicken and pasta. It really soaked it up.. I made a pkg mix of Alfredo and added to the sauce.. topped it with some toasted almonds and parmesan cheese. Makes a lot. Just for me and husband. I’ll look for other recipes to try.
sue says
Instead of using an alfredo mix, double the amount of sauce. My husband says you can never have too much sauce in any casserole. I love tetrazzini…
Kristen Chidsey says
Food that is eaten when completely sleep deprieved and when made lovingly by someone else is the BEST kind of food. What a wonderful recipe to take to share with others.
Bill Myers says
Do you mince the garlic or put it in a garlic press when you add it to the butter and mushrooms?
Mary says
I use a garlic press to mince garlic.
Bill Myers says
Excellent!! Guests didn’t know there was garlic in it until I told them and then most, but not all ,said they could taste it. I might use 3 cloves instead of 2 next time. Noting a reviewer’s comment, I added 2 tablespoons of white wine, to the white sauce and it did contribute subtly to the flavor. The combination of chicken., cream, garlic and mushrooms was heaven sent. Be sure to be liberal with the black pepper. We had it with a green salad and pears poached in spiced red wine.
Eileen says
Very good Recipes.. Your recipes make me wish I had more people to cook for.
Mindi says
This really was the best chicken tetrazzini. I’ve never made it before and wasn’t really even sure what is was, but now I am a huge fan! I used GF rotini noodles, GF flour, and GF breadcrumbs, and it came out divine! It is so rare to find a pasta dish that you can make gluten free and have it be really good and not just “good for something that’s gluten free”. I doubled the garlic, used GF rotini noodles, and had to leave out the chicken because I forgot to get it at the store :S so we ate it with Swedish meatballs leftover from the night before. Delish!
Colleen says
The name of this dish is most appropriate!! My family loved this dish and raved the entire meal!! I tweaked it a bit yesterday because of our schedule – I cooked frozen breasts in my crockpot with chicken broth – seasoned with more garlic than the recipe called for, plus a healthy dash of oregano, along with salt, pepper, onion powder, paprika – then used this broth for the sauce. Added 1/2 cup of parmesan on top of the chicken, then added the sauce, and then another 1/3 cup parmesan to the top. It was one of the best dishes I have ever made…just ask the fam!!! 🙂
Judy Cavender says
Can this be assembled a couple of days before cooking and serving if put in the refrigerator?
Thank you,
Judy
Mary says
That should work fine.
Lau says
The whole family loved this! No leftovers!!!!
Mary says
I’m thrilled that you enjoyed it, Lau!
Gerri says
My mom makes this with leftover Thanksgiving turkey. Honestly, it’s my favorite part of Thanksgiving. Just knowing that it’s coming. She uses rotini pasta and it’s perfect. Think I will remind her how far away Thanksgiving is, and see if I can guilt her in to a batch…….
Mary Younkin says
I’m so happy you like it, Gerri!
Deb says
It truly is the best and easiest to make. I added a little spinach to give it a healthy spin. Broccoli would also be good. I wonder if white wine could be added with the chicken broth or as a substitute to give it a real boost?Let me know how you feel about it.
Mary Younkin says
I’m so glad that you loved the recipe, Deb! It is delicious with broccoli added too. I haven’t tried it with white wine, but I’m sure that would be good too.
Bill Myers says
Absolutely delicious, I agree.
Do you mince the garlic cloves, as I did, or simply cook them whole with the mushrooms?
Yes, I added two tablespoons of white wine as on reviewer suggested.
Mary Younkin says
Yes, I mince the garlic, Bill.
Diane says
I love this recipe. Made it several times. I add onion into the mushroom and garlic sauté.
In fact, it’s our dinner tonight!
Mary Younkin says
I’m so happy that you love it, Diane!
Mary says
Made this today. Didnt have mushrooms so I added fresh bacon crumbles instead. Lol. Also added diced onion. with the sauce I made a little extra and glad I did and added a half cup of white wine too with some grated parm. And also I doubled the amount of garlic. Yummy!
Mary Younkin says
I’m so happy to hear that you liked it, Mary! I bet it was awesome with bacon added.
Jennie says
My 12 year old grandson made such noise eating this! I could tell it was a true winner recipe from his first exclamation. I roasted skin on , seasoned chicken thighs in oven to use in this recipe. Besides the sheet pan for roasting, I made this all in Dutch oven. He doesn’t eat mushrooms but I still sautéed them and kept them separate for another use. I felt the mushroom flavor was important to making the roux. Thank you for such a delicious recipe. It is now on our rotation list when my family visits. I am new to your site and enjoying it immensely.
Mary Younkin says
That is awesome, Jennie! I’m so glad you all enjoyed the recipe.
Misty says
When reading this recipe I knew it would be very bland so I dressed it up from the get go. As I assembled I thought the sauce seemed VERY thin. Against my better judgement I left it alone and it was SO runny. I’ll definitely use this recipe as a starting point …but sadly I have to say it is not the best.
Mary Younkin says
Misty, We enjoy it as is but thank you for your feedback.